2006 Domaine Laroche Chablis 1er Cru Les Fourchaumes VV: deep orange-y gold overripe color, oxidated sherry-like flavors. Purchased and opened same day in case I wanted to go back for more (it was discounted to $28). Um--no!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Hi Jenise,A few years ago I attended a winemaking seminar on “ATypical Aging” aromas or flavors” (ATA’s) sponsored by Cornell. A distinction was made between ATA’s and premature aging, in that the formation of ATA’s (furniture wax, wet/dirty kitchen dish cloth (mopeen), mothball aromas etc.) resulted in loss of varietal characteristics and premature aging did not necessarily result in the wine losing its “varietal” character. (Most admit though sometimes it resulted in a “not so good Sherry-like wine”).

Victor, good distinctions. Because of the color so atypical of Chablis, this one seemed to have "premature aging" all over it. But here's an interesting bit of breaking news: just heard from the retailer and he's had two bottles of this himself which are nothing, he says, like what I described.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jenise wrote:Victor, good distinctions. Because of the color so atypical of Chablis, this one seemed to have "premature aging" all over it. But here's an interesting bit of breaking news: just heard from the retailer and he's had two bottles of this himself which are nothing, he says, like what I described.

Which is typical premox (if not retailer BS), This issue with premOx is that 15-35% of wines that should be aged die too young. And tasting one bottle from your case doesn't necessarily give you an accurate assessment of the others. Even with some of the producers considered the worst offenders ( Bonneau du Martray, Colin-Deleger,Matrot, Carillon, Sauzet) I've sometimes gotten beautiful and youthful bottles. John Gilman told a great story about a discussion re premox with Veronique Drouhin, he opened a bottle of '99 Mouches to prove his point, and it was of course glorious (as were 2 of my 4 bottles).

Hi Dale,The term “premOx” is fairly new. I’m pretty sure the phenomenon itself is not. (The German’s have been looking at ATA’s since the early to mid 80’s.) In the past it was all most likely chalked up to be “bottle variation”.Someone recently describes a wine gracefully maturing in a dark cool cellar as “sleeping”. Hopefully it isn’t “sleeping” all the time. Something is occurring inside that bottle of wine, some components in that wine are being oxidized and some components are undergoing reduction (plus a slew of other reactions). All I’m trying to say is that “premature oxidation” doesn’t necessarily mean the wine is “dead “ yet. Depending upon the stage it is at and ones tolerance for it could mean that the wine might still give some pleasure. (Some people like bananas better on the brownish side).

Dale wrote;And tasting one bottle from your case doesn't necessarily give you an accurate assessment of the others.

Totally agree with you there, once a wine is bottled and sealed it becomes its own entity

Jenise wrote:Victor, good distinctions. Because of the color so atypical of Chablis, this one seemed to have "premature aging" all over it. But here's an interesting bit of breaking news: just heard from the retailer and he's had two bottles of this himself which are nothing, he says, like what I described.

Which is typical premox (if not retailer BS), This issue with premOx is that 15-35% of wines that should be aged die too young. And tasting one bottle from your case doesn't necessarily give you an accurate assessment of the others. Even with some of the producers considered the worst offenders ( Bonneau du Martray, Colin-Deleger,Matrot, Carillon, Sauzet) I've sometimes gotten beautiful and youthful bottles. John Gilman told a great story about a discussion re premox with Veronique Drouhin, he opened a bottle of '99 Mouches to prove his point, and it was of course glorious (as were 2 of my 4 bottles).

No, not retailer B.S.--this guy's a friend. The names you mention--I haven't seen that list before. I'm two-premoxed for two on a pair of 04 Sauzets but have had two good bottles of 04 Carillon--though they did not resemble each other in the slightest, one was youthfully bright and keen and six months later another was reticent and chablis-like though otherwise fine. Another Carillon remains int eh cellar--should open soon, I guess!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Victorwine wrote: All I’m trying to say is that “premature oxidation” doesn’t necessarily mean the wine is “dead “ yet. Depending upon the stage it is at and ones tolerance for it could mean that the wine might still give some pleasure. (Some people like bananas better on the brownish side).

My husband--who loves sherry--actually kind of liked the wine as long as he could drink it with something celery-ish to munch on (fresh celery and some gouda cheese sprinkled with a little celery salt)--celery will block a lot of oxidative flavors. I tasted it that way too to see if there was anything even remotely chablis-like beyond the oxidation and there wasn't, it just tasted like ripe chardonnay. Last thing one wants from Chablis.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Hi Jenise,Jenise wrote:I tasted it that way too to see if there was anything even remotely chablis-like beyond the oxidation and there wasn't, it just tasted like ripe chardonnay. Last thing one wants from Chablis.

Definitely understand where you are coming from! But I’m going to ask you one question, and I’m sure you will get it right. What is Chablis made from?